Date: Thu, 07 Oct 93 05:44:56 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
I make Spanish Rice (Mexican-style rice) at home all the time.
If you have a rice cooker (in Hawaii 99% must) then just put
in your favorite rice, wash it at least four times (place rice
in the cooking container, fill with cold water, stir it gently
with your hand a few times, pour out the water, repeat) and then
add 2/3 salt free (or low-salt) tomato juice or V8, 1/3 water
to the amount needed to cook. A simple rule of thumb is to
cover the rice with water and then have enough additional water
to come to the first joint of your index finger while the tip of
your finger gently touches the rice.
Here’s my recipe for Spanish/Mexican rice:
2 cups calrose (medium grain) white rice
1 cup brown rice
2 cups Salt-free or low-salt tomato juice or V8
1 cup water (see note for correct proportions)
1/4 cup dried chopped onions
2 teaspoons dried oregano flakes
2 teaspoons cumin powder
1 tablesoon Tuong Ot Sriracha (this is the serrano chili
sauce in the clear plastic bottle made by Huy Fong
Foods, Rosemead, CA (818-286-8328) found in most Asian
grocers)
1 tablespoon garlic powder (or 2 tblspn fresh)
1 tablespoon vegetarian bullion liquid concentrate
1/4 cup chopped green bell pepper (optional)*
1/4 cup finely chopped celery (optional)*
Cook as you normally would prepare rice, allow some extra time
to sit covered after cooking (at least 30 min) for the brown
rice to become tender (but still chewy)
*I usually omit these options, but sometimes add for variety
or to be like a particular style I'm trying to emulate. You
could add other vegetables and make it into a rissoto.*
I've made it with 100% brown rice, it’s a fine dish, but it
doesn't taste like a typical restaurant Spanish/Mexican rice.